Lamb Chops on the GrillBracioline d'Agnello alla BraceRegion: Italy, CampaniaCategory: Lamb-GrilledSeason: SummerDifficulty: Easy but special equipment needed and long cooking and/or non-working time

In the simplest version braciolino, a thin chop, lamb in this case, is splashed with olive oil, sprinkled with salt and pepper, and grilled to perfection. This recipe marinates the lamb for a long time, making it tender and flavorful. Don't grill the lamb chops too close to the fire. If you have an adjustable grilling grate, raise it; if you don’t have an adjustable grate, build the fire to one side of the grill or cook on medium with a gas grill. It may seem easier in step 3 to baste the lamb with the marinade than to handle the hot lamb, but by dunking the lamb in the marinade, the meat is not merely brushed but soaked.

[photo: Clifford A. Wright]

Yield: Makes 5 to 6 servings
Preparation Time: 8:45 hours in all

6 lamb shoulder chops (2 1/2 pounds total), cut 1/2 inch thick

1/4 cup extra-virgin olive oil

5 garlic cloves, finely chopped

3/4 cup white wine

1 tablespoon dried oregano

1 tablespoon finely chopped fresh sage

1 tablespoon finely chopped fresh rosemary leaves

Juice of 1 lemon

Salt and freshly ground black pepper to taste

A brush made of fresh rosemary twigs

1. Coat the lamb with the olive oil and all the remaining ingredients except the rosemary brush in a 9 x 12-inch ceramic or glass baking pan. Marinate in the refrigerator, covered, for 6 to 8 hours, turning several times. Remove the lamb from the refrigerator 15 minutes before grilling.

2. Prepare a medium-hot charcoal fire or preheat a gas grill for 15 minutes on medium.

3. Remove the lamb from the marinade and reserve the marinade. Place the lamb on the grill and baste with the marinade, using the rosemary brush. Cook without turning for 15 to 20 minutes. Remove the lamb from the grill and dip it in the marinade. Replace on the grill on its other side until medium-rare and springy to the touch, another 15 to 20 minutes.

Real Stew is an extraordinary cookbook! Clifford Wright has brought 300 classic one-pot meals from all around the world home to our kitchens. His stews are hearty and delicious– my whole family loves them, and your will too. - Mark Strausman, chef/owner of Campagna restaurant and author of The Campagna Table

The directions [in Cucina Rapida] are clear and simple and the results are delicious. In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises. The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time. - Ann Wesley, Bloomington Herald-Times